3-501.16(A)(1) ; Refried beans (132F); peppers and onions (130F); and pork (128F) in the steam table . TCS food shall be maintained at 135F or above for hot holding. CDI- Foods will be reheated and used within 4 hours.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-302.11 (A)(2); Priority; Raw; shell eggs were stored above cooked foods/sauces in the tall refrigerator. Raw animal foods shall be stored separately from each other such as beef; fish; lamb; pork; and poultry to prevent cross-contamination. CDI - Eggs were moved to the bottom shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Bread was stored in direct contact with a non-food grade plastic to-go bag. Food shall be protected from all sources of contamination - non-food grade plastic bags have chemicals that can leach into foods. CDI - Bread put into Ziploc bags.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14(B); Core; The chlorine based sanitizer in the sanitizer bucket tested slightly over 200 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Water was added until sanitizer tested between 100-200 ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-304.12 (B); Core; A container was stored in the masa-flour. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI - Container was removed and replaced with a scoop.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
2-103.11(O); Priority Foundation; PIC does not have a way to ensure employees are aware of their responsibility to report illnesses; symptoms and exposure. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI - Employee Health Agreement discussed and emailed to PIC.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
5-205.11; Priority Foundation; Cloths were stored on splash guard of handwashing sink. Handwashing sinks may only be used for handwashing. CDI- Items removed.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-302.12;Core; A container of sugar; sour cream; and seasoning did not have any labels. All working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta shall be labeled when removed from its original packaging. Label containers/squeeze bottles/shakers of food and food ingredients.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.14(B); Core; The chlorine based sanitizer tested between 10-25 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Bleach was added until sanitizer tested between 100-200 ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.11; Priority Foundation; A few empty containers were found stored in handwashing sink upon entering MFU. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items removed.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16(A)(1) ; Priority; Grilled onions and peppers found holding in metal container directly on top of hot holding unit at 119F. TCS food shall be maintained at 135F or above for hot holding. CDI- Foods were voluntarily discarded during the inspection and will be cooked to order moving forward.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16 (A)(2) and (B); Priority; Raw meat in tall reach-in cooler found holding at 43F upon entering MFU- temperature dropped to 41F by the time EHS left facility and ambient air of unit was holding at 40F. In prep cooler; cut tomatoes and mozzarella cheese found holding at 50F-51F. Ambient air digital readout on unit was showing 58F. TCS food shall be cold held at 41F or below. CDI- Cut tomatoes and mozzarella cheese were voluntarily discarded. These are the only two TCS foods stored in this cooler and will be stored in the tall reach-in cooler moving forward until unit can be serviced; however; unit was adjusted to a lower setting and by the end of the inspection; unit was cooling down significantly. EHS will follow-up to ensure the prep cooler is capable of holding TCS food below 41F when a verification visit is made for Item #36 on this report.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-302.12; Priority Foundation; Facility only had dial top thermometers available. A functional small-diameter food thermometer was not available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible. VR- EHS will return to verify compliance of this item.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; PIC unable to locate test kit for the chlorine sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- Small kit obtained during inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.